Healthified Chicken Tortilla Casserole
- 1 (10 3/4 ounce) can 98% fat free 45% less sodium condensed cream of chicken soup
- 1 (4 1/2 ounce) can chopped green chilies
- 1 (8 ounce) container nonfat sour cream
- 1/2 cup nonfat milk (skim)
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 2 1/2 cups shredded cooked chicken breasts
- 8 corn tortillas, torn into bite-size pieces (6 or 7 inch)
- 1 medium green bell pepper, chopped (1 cup)
- 1 large tomatoes, chopped (1 cup)
- 1 1/2 cups shredded sharp cheddar cheese (6 oz) or 1 1/2 cups Mexican blend cheese (6 oz)
- Heat oven to 350u0b0F Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended.
- Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish.
- Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
condensed cream, green chilies, nonfat milk, chili powder, ground cumin, chicken breasts, corn tortillas, green bell pepper, tomatoes, cheddar cheese
Taken from www.food.com/recipe/healthified-chicken-tortilla-casserole-398422 (may not work)